Keto Raspberry Jam: Cuisine HELP

I enjoy having this sugar-free raspberry jam on hand. It's great stirred into yogurt, as part of a PBJ sandwich on one of my keto sandwich buns, or in my low-carb amaretti cookies (I will be sharing that recipe soon!)

I found this original recipe on one of my favorite YouTube channels, Victoria's Keto Kitchen. This jam is easy to make and turns out well with either fresh or frozen berries - or a mixture of both! Lee and I like raspberry, but this would turn out equally well with strawberries, blackberries, or blueberries. This recipe will make a pint jar.

Ingredients

• 1 cup water
• 2 cups raspberries (fresh or frozen)
• 2/3 cup allulose
• 4 tsp lemon juice
• 1 1/2 teaspoons xanthan gum

Step-By-Step Instructions

1. In a medium saucepan combine water, berries, allulose, and lemon juice. Bring to a rolling boil over medium heat and boil for 10 minutes, whisking constantly.
2. Take the saucepan off the heat. Slowly sprinkle in the xanthan gum and whisk vigorously to combine.
3. Transfer the prepared jam to a mason jar.
4. This jam will stay good in your refrigerator for one-two months.

A tablespoon of this jam has about .75 grams of carbs.

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Lisa Aase

Member Experience Manager, Keto Cook, mom of six and grandma of 17.